Roasted garlic white bean dip #garlic #confit #dip #bread #snacks #recipe #chef #everydayisfeastday

a great alternative to hummus if you want to change it up – perfect for an after school snack!

Hey, let’s make a roasted garlic white bean dip because hummus always gets all the credit. Keep the vampires away. First, we need to make some roasted garlic. We’re going to do this on the stove top. This is referred to as the cone fee method. Cover it with olive oil. You can use any kind of oil you want. You’re going to cook these on the high end of a low heat setting for about 10 or 15 minutes or until they start to turn a tan to a light golden brown color. Then, let the oil cool for a few minutes. We’re going to add one springrig of rosemary and a couple sprigs of thyme. Just be careful. If your oil is hot enough, this will start to pop and sizzle, but just give your distance. You’ll be all right. Set this aside. We’re going to let this come fully down to room temperature. Once your roasted garlic cloves have cooled, you’re going to add them to the bowl of a food processor. Then, because you cooled your herbs in that hot oil, it has almost fried these herbs. Pick your rosemary and your thyme. Then, run your food processor until your roasted garlic is a nice smooth base. Then, this is about 2 and 1/2 cups worth of cooked great northern beans. A good substitute is cantalini beans, but this is about the same quantity that you’re going to find in one of those larger cans of beans. A decent pinch of kosher salt and about a half a cup’s worth of fresh parsley leaves. Back on and we’ll puree this until the beans are smooth. But once they’re smooth like this, we can add a couple splashes of our roasted garlic oil. This is another benefit of doing the kfi method with the roasted garlic. Then just pulse this for a few seconds just to mix the oil in. Then to serve this, I like to put spoonfuls onto a plate. This is just a pie server. Then I’ll spread this out into a nice layer. Couple drizzles of our roasted garlic oil. Some parsley leaves. Serve this with some lemon wedges. and follow me if bread is your all-time favorite dipper.